Baby potato & honey roast salmon salad

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A quick potato salad

Serves: 3-4 People

Time: 30 minutes

If you’re looking for a delicious filling salad, look no further! This potato salad is refreshing and filled with so much flavours. Sweet, spicy and tangy citrusy flavours all combined.
Takes no more than 30 minutes to prepare, and requires minimal effort!

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Ingredients

• 500g Baby potatoes

• 3 Fillets of honey roast salmon

• 1/2 Red onion

• 1 Red chilli

• 2 Cloves of garlic

• 1/2 Cucumber (chopped into small quarters)

• 250g Cherry tomatoes (halved)

• Salad sprouts to garnish

  Dressing:

• 2 Teaspoons of whole grain mustard

• 1/2 Lemon

• 4 Tablespoons of olive oil

• Handful of fresh parsley

• Pinch of salt and pepper

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Preparation

1. Cut the baby potatoes into halves, wash them, then pat dry with a kitchen towel. Place onto a baking tray and season with a pinch of salt and pepper, a drizzle of olive oil and bake at 180 degrees for 20 minutes.

2. In a large mixing bowl, add 4 Tablespoons of extra virgin olive oil, the whole grain mustard and the juice of half a lemon. Whisk together.

3. Finely chop the red onion, chilli and crush the cloves of garlic then add to the dressing. Continue by adding chopped parsley and mix.

4. Now assemble the salad and add the cherry tomatoes, cucumber, and roasted baby potatoes into the bowl with the dressing and toss together.

5. Lastly take the salmon fillets, flake them into the salad and gently fold.

6. Serve with a side of avocado and garnish with some sprouted seeds.